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Harvest: Cabbage Kaboko Cabbage • Red Express Cabbage Our weather this year produced a great cabbage crop and we love fried cabbage. We also canned some Spicy Red Cabbage for the first time this year. Spicy Red Cabbage Yummy! Very soon our fall cabbage will be ready to harvest. Spicy...

Smoked Duck I raise ducks as part of my meat supply because I love the flavor and they're so much fun to watch roaming the homestead. These are some of my White Muscovys. I got my breeding stock from J. M. Hatchery last year. They have done very well in my cold climate and their eggs taste...

Chicken Jerky This is a outstanding marinade for making Chicken or Turkey Jerky. I let my chicken marinate in it for around 6 hours to get the full marinade flavor while still enjoying the flavor of the chicken. Then I dried it for approximately 12 hours at 165° F. ½ cup soy sauce 2...

Pan Seared Tuna with Rice Pilaf, Carmelized Onions and Fresh Asparagus Adapted from the recipe Pan-Seared Tuna with Lime Pepper Crust This is a special fillet of Tuna. I traded some of my Maple Syrup for some seafood and it is delicious! And Asparagus from our gardens... First, I need to...

Harvest: Rhubarb, Our First Spring Fruit! This is my youngest Rhubarb bed and an important part of the homestead. It was transplanted from Rhubarb stock that I've been growing for 20+ years and it will be productive for decades giving me delicious fruit every Spring with very little care...

"I've Given You an Isaac" Deborah and I were married 30 years ago on our favorite beach at the south end of Lake Willoughby, in Vermont, surrounded by our four daughters. We sang our vows to one another with the lake reflecting a full moon between the twin peaks of Mount Pisgah and Mount Hor...

Wood Stove Cookin' Anyone who has a wood stove has the ability to prepare meals with their stove. I picked up this old fireplace ‘arm’ from a company that went out of business 15 years ago (you can find similar items on the net or could easily fashion one yourself in your shop). I can hang...

Our Maple Sugaring season ended last week. We had a good year making 75 gallons of Pure Vermont Maple Syrup. We also took the time to make some Granulated Maple Sugar as well as this soft Maple Candy. From page 192 of the North American Maple Syrup Producers Manual produced by Ohio State...

Cornmeal Yeast Bread Last year my wife baked me this Cornmeal Yeast Bread for the first time and I fell in love with it. If you enjoy Cornbread I think you'll like this bread. I've used this recipe many, many times now, experimenting with different grinds of Cornmeal. I found that I prefer the...

Fiddleheads are harvested for a short time in the Spring on the heels of Maple Sugaring season. They're the first fresh vegetables we eat each year and they sure are delicious! Fiddleheads are a bright green fern with a brown paper like overcoat. They're found near water in shady areas. The...

It's mud season in my neck of the woods. Many of our back roads have sections on them that are impassable and everything, from your boots to your hat, gets muddy! Sections of my own little road are undriveable for most vehicles for anywhere from 3-8 weeks each year. I usually hike in or use my...

Harvest: Cherry-Berries Spread Cherries! This year I had my first crop of Cherries come in and it was delicious. My wife made a wonderful Cherry Cobbler and we put the rest in the freezer to be used later in the season when we had a greater variety of berries. We've harvested and frozen...

Sourdough Molasses Rye Bread Yield: 3 round loaves from Baking With Sourdough...by Sara Pitzer—page 16 Sourdough Molasses Rye Bread Yield: 3 round loaves 1 cup sourdough starter 2 cups white whole wheat flour 1 cup water 2 cups rye flour 2 cups boiling water ¾ cup dark molasses ⅓ cup...

Sausage Making: Goat Breakfast Sausage Here's What's Cooking for Breakfast! Being new to raising Boer meat goats I'm still experimenting with different sausage spices. A few weeks ago I made up some goat sausage using an old standby recipe that I use primarily for rabbit sausage. It turned...

Maple Sugaring: Making Granulated Maple Sugar I try to be as self-sufficient in as many areas as possible so I have a backyard Maple Sugaring set-up that I built using some old commercial equipment that I got real cheap. It's a small homesteading operation that provides me with more than...

Chickens: Chicken Stock I've always loved stocks and sauces. They add an inexpensive explosion of flavors to most any meal, spicing them up a little or a lot depending on your recipe and on the amount you use. The first sauce I came to love as a child was catsup and I still do! In fact, I make...

Homestead Pizza Pie! I love pizza, and I love my pizza. Like most people I've got my favorites and here's one of mine. Pizza Dough Yield: 1 large rectangular or 2 medium round pies • 4 cups flour • ½ teaspoon salt • 1 teaspoon sugar • 2 tablespoons dry yeast • 2¼ cups warm water...

Bread Making: Sourdough Bread—It's Easy! Fresh baked bread, I love it! Cooking has always been part of my life. My Dad inspired me to learn how to cook outdoors. I learned how to cook all sorts of stuff a variety of ways. The kitchen seemed like just another workshop to me. Shortly after I...

Sheep: Birth of a Polled Dorset Lamb It all began in the warm straw of one of our lambing pens at O dark 30 this morning. A little over two hours after Mom passed her mucus plug out pokes a white lamb hoof! Another contraction and he pokes out a little bit more. The lamb's position...

Rabbits: How to Sex Your Bunnies First, place the bunny in your lap on its back with it's head toward your body. This position will keep them subdued while you check. Place a finger on each side of the genitals and and slide the skin away from genitals. This exposes the genitals and will...